Ingredients
Equipment
Method
- In a large mixing bowl, combine the chickpeas, corn, and chopped kale. Add the olive oil, sumac, garlic powder, salt, and pepper. Mix well.
- Heat a non-stick skillet over medium heat. (If using, mash some of the chickpeas with a potato masher for a creamier filling.)
- Add the chickpea mixture to the skillet and sauté for 5–7 minutes, stirring occasionally, until the kale is wilted and the corn is tender.
- While the mixture is cooking, warm the pita breads in another skillet for about 1–2 minutes on each side until soft and pliable.
- Once the chickpea filling is done, take the warm pitas and carefully cut them in half to form pockets.
- Stuff each pita half with the chickpea and corn mixture, pressing down gently.
- Serve immediately with a simple side salad and lime wedges for squeezing over the top.
Nutrition
Notes
Feel free to substitute the chickpeas with black beans or any other legume you prefer for a different flavor profile.
If you wish to add a little heat, consider mixing in some diced jalapeño or a sprinkle of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through. Enjoy the delightful flexibility of this stuffed pita!
If you wish to add a little heat, consider mixing in some diced jalapeño or a sprinkle of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over low heat until heated through. Enjoy the delightful flexibility of this stuffed pita!